A filling entree salad with baked chicken, cucumber, radishes, pumpkin seeds, and feta cheese. Low-carb, keto, and delicious!
Add the ingredients for the baked chicken to a zip lock bag and seal. Shake the contents of the bag around until the chicken is well coated in marinade. Refrigerate at least 15 minutes, up to 12 hours.
When ready to bake, preheat the oven to 350 degrees F. Transfer the chicken including the marinade to a casserole dish. Bake 30 to 40 minutes, or until chicken is cooked through and has reached 165 degrees F internal temperature.
Remove chicken from oven and allow it to rest 15 minutes. Transfer to a cutting board and slice or chop.
Add all ingredients for the salad, including the chopped chicken, to a large serving bowl. Toss in desired amount of dressing and serve.